Butternut Squash Gratin is a delicious and unique variation to your traditional gratin with squash and Gouda. Perfect for a Thanksgiving side dish recipe.

Butternut Squash Gratin

For Day 5 of our Week of Thanksgiving Side Dish Recipes, we have a variation of your traditional gratin potatoes.  This Butternut squash gratin includes 2 types of squash, plus creamy Gouda to make this gratin one of a kind.

What you'll need:

• 1 butternut squash (3 pound)
• 1 spaghetti squash (3 pound)
• 2 tablespoons butter
• 1 cup firmly packed brown sugar
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 3 cups heavy whipping cream or half-and-half
• 1 teaspoon black pepper
• 4 cups grated Gouda cheese

Directions for Butternut Squash Gratin

1.  Cut butternut squash and spaghetti squash in half length-wise.  Remove and discard seeds.

2. Place squash , cut sides up in a lightly greased baking dish or cookie sheet.  Drizzle with butter and ½ cup brown sugar.  Bake 40 minutes at 450°.

3.  Use a fork to scrape the inside of the spaghetti squash to remove strands and place in a large bowl.  Scoop pulp from butternut squash and coarsely chop.  Toss with spaghetti squash.

4.  Stir together cinnamon, nutmeg, and ½ cup brown sugar in a separate mixing bowl.

5.  Thinly slice potatoes.  I like to use a cheese shaver like this one
to make my potatoes thin and uniform.

6.  Warm cream in a medium saucepan.  Warm until steaming but not boiling.

7.  In a 9"x13" baking dish we'll now layer as follows:

• 1 layer of potatoes
• ½ of the squash mixture
• ½ of the brown sugar mixture
• 1 cup Gouda
• ¾ cup cream
• 1 layer of potatoes
• 1 cup Gouda
• 1 cup cream
• 1 layer of potatoes
• remaining squash mixture
• remaining sugar mixture
• 1 cup Gouda
• 1 cup cream
• 1 layer potatoes
• 1 cup Gouda
• remaining cream

8.  Bake covered with foil at 450° for one hour.  Remove foil and and bake another 25 minutes, or until golden and potatoes are cooked through.  It will still be runny when you pull it out of the oven.  But don't worry! Just let it set for 20 minutes and it will firm up.

Did you like this recipe? Find more on my Falling for Fall , Soups & Sides, and Thanksgiving boards on Pinterest!

Stay tuned the rest of this week for more delicious Thanksgiving side dish recipes!

Butternut Squash Gratin

Butternut Squash Gratin is a delicious and unique variation to your traditional gratin with squash and Gouda. Perfect for a Thanksgiving side dish recipe.

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: Butternut Squash Gratin

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 12 servings

Calories:

Author: Michelle

Ingredients

• ▢ 2 tablespoons olive oil
• ▢ ½ medium sweet onion diced
• ▢ 3 garlic cloves minced
• ▢ ¼ cup fresh sage leaves chopped
• ▢ 1 teaspoon brown sugar
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon black pepper
• ▢ ¼ teaspoon freshly grated nutmeg
• ▢ 1 cup heavy cream
• ▢ 2 to 3 pounds butternut squash peeled, seeded, and sliced into ⅛-inch disks
• ▢ ¼ cup water
• ▢ 8 ounces Gruyere cheese freshly grated

Topping

• ▢ 1 cup Panko bread crumbs
• ▢ ¼ cup grated Parmesan
• ▢ ½ cup walnuts chopped
• ▢ 1 teaspoon fresh thyme leaves
• ▢ 2 tablespoons olive oil

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Instructions

• Preheat oven to 375°F.
• In a large skillet over medium heat, heat olive oil.
• Add onion to the skillet and sauté until tender and translucent, about 4 minutes.
• Add garlic, sage, brown sugar, salt, pepper, and nutmeg to the skillet. Continue cooking until the garlic is fragrant, about 2 minutes.
• Remove from heat. Stir in cream. Set aside.
• Grease a large 9"x13" baking dish.
• Add the water to the bottom of the prepared dish.
• Place ⅓ of the butternut squash in the bottom of the dish. Drizzle ⅓ of the cream mixture on top. Then sprinkle ⅓ of the Gruyere.
• Repeat the layers butternut, cream, cheese twice more.
• In a separate medium mixing bowl, add all of the topping ingredients. Stir with a fork to combine.
• Sprinkle topping on top of butternut squash layers.
• Cover with parchment paper to prevent sticking and then foil so that cover is tight.
• Bake covered for 45 minutes at 375°F.
• Uncover. Turn oven up to 400°F, and cook for an additional 15 minutes.

Notes

• Slicing: mandolin, less pretty slices in bottom layers.
• Sage: sub dried
• Storage
• Freeze?

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